1 can California chiles
3 c. hot water
1 (8 oz.) can tomato sauce
1 clove garlic, minced or mashed
1/4 c. salad oil
1 1/2 tsp. salt
1 tsp. crumbled oregano
1/4 tsp. cumin (ground)

Place chilies in a blender with enough of the water to blend; whirl until smooth. Add remaining water, tomato sauce, garlic, salad oil, salt, oregano and cumin. Simmer sauce gently for 10 minutes, stirring occasionally.

I use half of this and freeze or seal in jar for later use.